1 gallon tap water 2 to 2-1/2 cups sugar or splenda 3 to 4 lemons Slice lemons, making sure to throw away ends. Leave peel on and squeeze them a bit in to your pitcher. Place in bottom of pitcher. Pour sugar or Splenda over lemon slices. Add water and stir until sugar is dissolved. Refrigerate for several hours or over night.
That's how I do it, anyway. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
